Prunotto Barbaresco Secondine 2021

Description

Secondine is one of the most relevant historical zones of Barbaresco. The area is located at the foot of Tanaro river valley and the production zone of Pajé. Secondine was recognized by Lorenzo Fantini in 1879, then mentioned by Renato Ratti in his map of Barbaresco published in 1984. The loamy soil makes this area perfect for the production of Barbaresco. Prunotto’s Secondine represents a profound interpretation of the Nebbiolo grape, characterized by an exceptional elegance and distinguished by round and velvety tannins in its structure.

Details

Perfume

Complex with notes of raspberries and roses combined with sensations of tobacco, white pepper, and liquorice.

Color

Ruby garnet with light brown hints.

Taste

Structured and balanced, silky in its tannic texture and sweet.

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Producer

Producer

Prunotto

From this winery

• Start up year: 1904
• Oenologist: Gianluca Torrengo
• Bottles produced: 1.116.400
• Hectares: 70

The Prunotto estate is located in Alba, the most important city in the Langhe area halfway between Barbaresco and Barolo on the right side of the Tanaro river, on gentle plains surrounded by vineyards in the Langhe and Roero territories. Alba’s surrounding landscapes are captivating. The natural beauty of the gently rolling hills alternate with small sloping valleys covered by rows of meticulously cultivated vineyards.

The Antinori family, charmed by such rich natural beauty, unique vineyards and soils, decided to invest time and energy in this terroir confident that their efforts would make Prunotto what it is today, one of the most important winemaking estates in the Piedmont region. Read more

Piedmont

Technical Sheet

Name	Prunotto Barbaresco Secondine 2021
Type	Red still
Denomination	Barbaresco DOCG
Vintage	2021
Size	0,75 l
Alcohol content	14.0% by volume
Grape varieties	100% Nebbiolo
Country	Italy
Region	Piedmont
Vendor	Prunotto
Wine making	The grapes are destemmed and pressed upon their arrival at the wine factory. The maceration on its skin lasts some ten days at a maximum temperature of 30°C. The malolactic fermentation terminates before winter.
Aging	The wine ages for at least twelve months in oak casks with further months in the bottle before marketing.
Allergens	Contains sulphites